Fantastique Boulangerie & Pâtisserie

Part of our mission is to cultivate passion for the history and flavor of great food from around the world. This is why you often hear us use the phrase "we travel, we taste," and our past travels to France are no exception. Take for instance Pain au Levain, a French bakery staple. It's the inspiration behind our Miche, a unique loaf with a dark, hearty crust and unmistakably French flavor. After several DLM associates traveled there in 2013, we knew we had to master baking this flavorful yet complex bread. Our Pâtisserie chefs are classically trained, so it's second nature for them to look to techniques and recipes mastered in France to craft a perfectly sweet crème brûlée or delicate, flaky pâte à choux that you'll find layered into so many pastries! 

DLM ALL-BUTTER CROISSANTS

True to old-world Parisian perfection, we craft ours with European butter and traditional methods to deliver 81 flaky layers of pure flavor.

LE PITHIVIER

Named after the town where it originated in the Loire region of France, this delicate puff pastry is filled with a light almond cream.

DLM FRENCH BAGUETTE

With a recipe honed in Paris by Scott Fox, DLM Bakery VP, we pride ourselves on a deep, golden-hued crust with an interior that boasts scents of whey and a creamy flavor.

DLM ARTISAN MICHE

Wheat and whole rye flour are folded into our perfected sourdough base for this quintessential French bread that is both simple and complex.

MACARONS

Crafted locally by our dear friend Chef Ghyslain Maurais, flavorful ganache is sandwiched between delicate shells with unique flavor combinations like blueberry lemon, pistachio strawberry, and more. 

NAPOLEON

Exquisite layers of buttery puff pastry are filled with pastry cream and freshly whipped cream. Known as le mille-feuille in French, or a thousand leaves, this delicacy is finished with a fondant glaze and geometric chocolate pattern.

CRЀME BRÛLÉE

Featuring a rich custard, you'll top with sugar and caramelize with a kitchen torch prior to serving. Or, ask a Bakery associate to complete this important final step.